Kimchi is a traditional Korean dish made of fermented vegetables, usually Napa cabbage, mixed with spices and seasonings. It is a common side dish in Korean food, and it is often served with rice and other dishes. Kimchi is known for having a spicy, sour taste and for being good for your health because it is full of vitamins and probiotics. There are a lot of different kinds of kimchi, and the ingredients and seasonings change depending on where you live and what you like.
There are many different types, as the specific ingredients and seasonings used can vary widely. Some common types of kimchi include:
- Napa cabbage kimchi: This is the most common kind of kimchi. Chili flakes, Napa cabbage, and a variety of other seasonings use to make that.
- Baechu kimchi: Napa cabbage use for this.
- Dongchimi: This is made with radishes and other vegetables.
- Mul kimchi: It is made with water (mul) radishes.
- Yangbaechu kimchi: Yangbaechu made with Napa cabbage and a variety of other vegetables, including Korean radishes, onions, and green onions.
- Kkakdugi: This is made with Korean radishes.
- Oi sobagi: This type is made with cucumbers.
- Baek kimchi: Made with Napa cabbage and a variety of other ingredients, including pear, apple, and ginger.
- Chonggak kimchi: Chonggak made with small, young radishes.
These are just a few examples of the many different types of kimchi that exist. The ingredients and seasonings used can vary greatly depending on the region and personal preference.
Kimchi is a traditional Korean fermented vegetable dish. Moreover it is high in vitamins and probiotics. It is well-known for its health advantages, which include:
- Boosts immune system: The fermentation process used to make kimchi helps to produce beneficial bacteria that can boost the immune system.
- Improves digestion: The probiotics found in kimchi can help to improve digestion and reduce the risk of gastrointestinal problems.
- Reduces inflammation: Kimchi is high in antioxidants and other compounds that can help to reduce inflammation in the body.
- Helps with weight loss: The high fiber content of kimchi can help to keep you feeling full and satisfied, which may help with weight loss.
- Lowers cholesterol: Some studies have suggested that kimchi may help to lower cholesterol levels.
However, additional study can determine whether or not kimchi really has any health advantages. Just like any other kind of food, it should moderated as part of a healthy diet.
How to make Kimchi?
Here is a simple recipe for making kimchi at home:
- 1 large Napa cabbage
- 1/4 cup sea salt
- 6 cups cold water
- 1/2 cup Korean chili flakes
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 4 green onions, thinly sliced
- Firstly, cut the cabbage into bite-sized pieces and place in a large bowl.
- In a separate bowl, dissolve the salt in the water and pour over the cabbage. Let the cabbage sit for 1-2 hours.
- In a third bowl, mix together the chili flakes, fish sauce, sugar, garlic, and ginger.
- Rinse the cabbage thoroughly and drain.
- Add the cabbage to the bowl with the chili flake mixture and mix well to coat the cabbage evenly.
- Add the green onions and mix again.
- Transfer the mixture to a jar or other container with a tight-fitting lid. Press down on the mixture to remove any air bubbles. Then you can ensure, it is fully submerge in the liquid.
- Finally, let the jar sit at room temperature for 2-3 days to allow the kimchi to ferment. Then, transfer the jar to the refrigerator, where the kimchi will continue to ferment and improve in flavor over time.
This recipe makes about 2 quarts of kimchi. You can adjust the amount of chili flakes and other seasonings to your personal taste. Enjoy!
- Kim, D. H., et al. (2012). Anti-obesity effects of kimchi and sauerkraut as functional foods. Journal of Medicinal Food, 15(4), 309-315.
- Jung, J. Y., et al. (2012). Anti-inflammatory effects of kimchi and sauerkraut. Journal of Medicinal Food, 15(6), 577-583.
- Lee, J. K., et al. (2007). Cholesterol-lowering effect of kimchi (Korean fermented vegetables) as a probiotic food [in animals]. Journal of Medicinal Food, 10(3), 423-428.
- Kim, H. A., et al. (2015). Anti-obesity effect of kimchi and Kimchi-derived lactic acid bacteria in high-fat diet-induced obese mice. Journal of Nutritional Science and Vitaminology, 61(5), 456-461.
- How To Make Easy Kimchi (Simple From-Scratch Recipe) | Kitchn (thekitchn.com)